Crawfish Grits with Cheese Recipe

This Crawfish Grits with Cheese recipe is a perfect use for leftover crawfish from a crawfish boil, and served for brunch. If you aren’t lucky enough to have fresh leftovers, you can buy peeled crawfish in one pound bags at most grocery stores. This recipe also works great with boiled shrimp. Here is the Crawfish and Grits with Cheese recipe.





Crawfish Smothered Grits with Cheese Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40-45 minutes

Servings: 8-10


1 pound crawfish tails, peeled (or shrimp)

1 ½ teaspoon kosher salt – divided

1 ½ teaspoon Cayenne pepper – divided

2 tablespoons butter or olive oil

1 cup onions, chopped

1 tablespoon garlic, minced

2 cups chicken or beef stock

3 cups heavy cream (can substitute half and half)

1 1/2 cups quick-cooking white grits

1/2 cup freshly grated Parmigiano-Reggiano cheese (or 2 slices real cheddar cheese)

Sliced green onions for garnish


In a large bowl, toss together crawfish tails with 1 teaspoon salt and 1 teaspoon cayenne pepper.

Melt butter (or olive oil) in a 3 quart heavy bottomed saucepan over medium heat.

When the butter is melted, add the onions, rest of salt and cayenne.

Sauté for 2-3 minutes or until the onions are soft.

Add crawfish and garlic. Continue to cook for 2 minutes.

Slowly stir in stock and cream to the pan. Taste mixture and re-season if necessary.

Bring the liquid to a boil, reduce heat to medium-low and simmer an additional 2 minutes.

Add the grits and stir continuously until they are very tender, about 10 minutes.

Stir in cheese until just melted and mixed through.

Serve piping hot and garnished with green onion.